Start by heating your oven to 350°F (175°C). In a large bowl, mix together the Devil’s Food cake mix and instant chocolate pudding mix. Add the eggs, vanilla, vegetable oil, sour cream (or buttermilk), and cooled coffee. Beat everything on medium speed until smooth and combined. Stir in the chocolate chips at the end.

Baking the Cake:

Prepare two 9×13 inch pans by greasing them or lining with parchment paper. Pour the batter evenly into both pans. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool completely on a wire rack.

Beat very soft butter until creamy using a mixer. Gradually mix in sifted powdered sugar and cocoa powder, alternating with heavy cream. Continue beating until light and fluffy. Stir in hot fudge sauce, vanilla, and a pinch of salt. Add more cream if you want a thinner consistency.

Chop semi-sweet chocolate finely and place it in a heatproof bowl. Heat the heavy cream just until it starts to simmer, then pour over the chocolate. Let it sit for a minute before stirring gently until smooth and shiny. Allow it to cool slightly before using.

Place one cake layer on your serving plate and spread a thick layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting evenly.

Use a spoon or piping bag to carefully drip the ganache around the edges of the cake. Pour the rest over the top and smooth it out gently.

Chill the cake in the refrigerator for at least 30 minutes so the frosting and ganache firm up. Before serving, let the cake sit at room temperature to bring out the best flavor and texture.